Monster ribeyes...it's what's for dinner

njl · March 11

I stopped by Win Dixie this evening looking for steaks, and it was either really thin ribeyes or these monsters. Not wanting the thin ones, I decided to go big.

about 40 minutes indirect slowly rising from 225F to 300F, and then 2 minutes per side at 500-600F raised direct.

The big one is not quite done (only 110F when I pulled them). That's fine...because it's dinner tomorrow...and now I can reheat it without overcooking it.

Scottborasjr · March 11

Looks great to me! Another 10 degrees and I would have ate it tonight.

Solson005 · March 11

I want to eat it right now! =P~ good job!

njl · March 11

The pair was 3.3lbs. Wife and I split the smaller one for dinner and there's still enough of it left over for her to probably have it for lunch. Or maybe I'll have steak for breakfast.

Rick1 · March 11

Now that's a nice looking plate of steak!

nolaegghead · March 11

mother of djeebus! That looks nomy. nom nom nom

Fred19Flintstone · March 11

You made the right decision. You went big! That is a monster cook. Great job!

IrishDevl · March 11

njl said:
The pair was 3.3lbs. Wife and I split the smaller one for dinner and there's still enough of it left over for her to probably have it for lunch. Or maybe I'll have steak

for breakfast.

3.3 lbs. what will the wife eat? That should be just enough for you.

Eggcelsior · March 11

Go big and go home. That's what I always say. Oh, and cook to 120.

Griffin · March 11

Some big ole steaks. Mmmm....steak and eggs for breakfast. I could go for that right about now.

MrCookingNurse · March 11

=P~

RAC · March 11

Nice! ^:)^

FanOfFanboys · March 11

Exactly how I like mine. Thick and raw. Looks awesome

Jscott · March 11

Wholly Molly, that's a nice chunk of cow!

Alton · March 12

WOW That looks Awesome

njl · March 12

FanOfFanboys said:

Exactly how I like mine. Thick and raw. Looks awesome

Raw? The sliced up one hit at least 120F. That's done. The second one, I tried warming up tonight in a cast iron pan on the stove top first, then in a 400F oven. It ended up way more done than I usually like, but was still good. I think it actually had less edible meat than the smaller one though...or we just ate more. There was less left over.

FanOfFanboys · March 12

njl said:

FanOfFanboys said:

Exactly how I like mine. Thick and raw. Looks awesome

Raw? The sliced up one hit at least 120F. That's done. The second one, I tried warming up tonight in a cast iron pan on the stove top first, then in a 400F oven. It ended up way more done than I usually like, but was still good. I think it actually had less edible meat than the smaller one though...or we just ate more. There was less left over.

Yeah 120 is about what I like. People like to call that raw. I like a cool center ha.

njl · March 12

The joke in the house when I was growing up was the way we all liked our steak was "just walk it through the kitchen".

FanOfFanboys · March 12

njl said:
The joke in the house when I was growing up was the way we all liked our steak was "just walk it through the kitchen".

Yup. Try telling waitress you want it as raw as she can legally serve ha. Of course that was before I started making steaks on Egg. Outback and Longhorn can suck it now ha

Skiddymarker · March 12

@njl - you are the Wizard of the reverse sear! Great cook. If you don't mind me asking, why did you go with a raised direct for the sear? I always done my sear at the fire ring level, same heat, but a little less time. I can see that at 500-600 raised, some of the rub and seasoning might survive the sear. Did you season with anything special?

Great cook.

^:)^

erniemcclain · March 12

Eggcellent!!!

njl · March 13

Skiddymarker said:

@njl - you are the Wizard of the reverse sear! Great cook. If you don't mind me asking, why did you go with a raised direct for the sear? I always done my sear at the fire ring level, same heat, but a little less time. I can see that at 500-600 raised, some of the rub and seasoning might survive the sear. Did you season with anything special?
Great cook.
^:)^

Nah...I just get lucky from time to time. With ribeyes, I always go raised because the amount of fat in them tends to cause big flare up grease fires and though I don't mind the outside being cooked, I'm not a fan of charred. Even raised, when I was searing these, the cooking grid was on fire when I picked them up.

milesbrown4 · March 13

What a great cook. I miss Winn Dixie!

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Monster ribeyes...it's what's for dinner

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